| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Italian | Italian4 | 4 | servings |
INGREDIENTS
| 3/4 | lb | Pasta shells or penne |
| 1/3 | c | Olive oil |
| 3 | Garlic cloves; minced | |
| 3 | Green onions; chopped | |
| 1/2 | c | Fine dry bread crumbs |
| 1/4 | lb | Pepperoni; thinly sliced |
| 10 | oz | Fresh spinach; chopped |
| 2 | ts | Grated lemon rind |
| 1/2 | c | Parmesan cheese; fresh grate |
| Salt | ||
| Pepper |
INSTRUCTIONS
In large pot of boiling salted water, cook pasta for 9-12 minutes or until tender but firm. Drain; return to pot. Meanwhile, in skillet, heat 2 tb of the oil over medium-high heat; cook garlic and onions, stirring, for 1 minute or until softened. Add bread crumbs and pepperoni; cook, stirring, for 2-3 minutes or until crumbs are golden. Remove from heat; stir in spinach and lemon rind. Add to pasta along with Parmesan and remaining oil; toss well. Season with salt and pepper to taste. Source: Canadian Living magazine [Jul 95] Per serving: 228 Calories (kcal); 21g Total Fat; (81% calories from fat); 7g Protein; 5g Carbohydrate; 8mg Cholesterol; 244mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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